Oven-Baked BBQ Baby Back Ribs With Homemade Sauce Recipe

These tender, juicy, and flavor-packed oven-baked BBQ baby back ribs from recipe developer Milena Manolova will become your new favorite! This recipe is a must-try for any BBQ lover as it combines the convenience of oven baking with the irresistible taste of homemade BBQ sauce. What makes this recipe special is the combination of a succulent rib rub, a mouthwatering homemade BBQ sauce, and a foolproof oven-baking method that results in fall-off-the-bone ribs every time. The rib rub infuses the meat with a blend of spices while the BBQ sauce adds a tangy, sweet, and smoky flavor that will leave you licking your fingers. 

But, what really sets these ribs apart is the oven-baking technique. By cooking the ribs low and slow in the oven, you can achieve the same tender and flavorful results as you would on a grill or smoker without the hassle or mess. Because the ribs are wrapped in foil during baking, they retain their moisture and become incredibly tender.

Whether you're hosting a game-day party, a summer BBQ, or just craving some delicious comfort food, these oven-baked BBQ baby back ribs are sure to impress. So, fire up the oven, whip up some easy homemade BBQ sauce, and get ready to enjoy some of the best ribs you've ever tasted!

First, you will need around 3 ½ pounds of baby back ribs. The ingredients for the spice rub are salt, paprika, chili powder, black pepper, onion powder, garlic powder, cumin, and brown sugar. The ingredients for the BBQ sauce are tomato sauce, tomato paste, apple cider vinegar, molasses, salt, black pepper, paprika, onion powder, garlic powder, Worcestershire sauce, and honey.

Preheat the oven to 350 F.

Use a knife to peel away the thin membrane on the ribs.

Rub the ribs with vegetable oil on a foil-lined baking tray.

Make the spice rub by combining 2 teaspoons salt, 2 teaspoons paprika, 1 teaspoon chili powder, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon cumin, and 2 tablespoons brown sugar.

Rub the spice mix onto both sides of the ribs.

Wrap the ribs in foil, then bake on the middle rack for 2 hours.

While the ribs bake, make the bbq sauce: In a saucepan, combine tomato sauce, tomato paste, apple cider vinegar, molasses, ½ teaspoon salt, ½ teaspoon black pepper, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, Worcestershire sauce, and honey.

Cook the bbq sauce on medium heat for 20 minutes, stirring often to prevent burning.

After the ribs have cooked for 2 hours (they should be tender and easily fall off the bone), remove from the oven, unfold the foil, and brush the top side of the ribs with the BBQ sauce using a pastry brush.

Return to the oven uncovered and bake for 10 more minutes.

Remove from the oven, flip the ribs, and brush the other sides with the BBQ sauce.

Place back in the oven for 10 more minutes.

Remove from the oven. Enjoy while hot.

To serve, let the ribs rest for 10–15 minutes after taking them out of the oven before slicing. This allows the juices to redistribute throughout the meat. Slice the ribs along the bones for easy eating.

Oven-baked BBQ baby back ribs can be served on a large platter with classic BBQ sides, such as baked beans, coleslaw, cornbread, potato salad, and pickles. Don't forget the extra BBQ sauce for dipping! Shred or chop the ribs and pile them onto fresh rolls or buns with coleslaw, pickles, and BBQ sauce for a mouthwatering rib sandwich. You can also serve them on warm tortillas with your favorite taco toppings, such as sliced onions, cilantro, and lime wedges. Pair the ribs with a comforting side of homemade mac and cheese for a classic BBQ combination. Or, turn the ribs into a hearty salad by serving them over mixed greens with tomatoes, cucumbers, red onions, and your favorite dressing.

Cooking ribs in a slow cooker results in tender meat with minimal effort. Place the seasoned ribs in the slow cooker with the meaty side facing outward. Pour in ½ cup of water or apple cider vinegar to create a moist cooking environment. Cover and cook on low for 7–9 hours, or until the meat is tender and easily pulls away from the bone. About an hour before the ribs are done, brush them with BBQ sauce and continue cooking. This will allow the sauce to caramelize and infuse. Once the ribs are cooked, carefully transfer them to a baking sheet, brush them with additional BBQ sauce, and broil. Keep a close eye on them to prevent burning.

You can also use a gas or charcoal grill over indirect heat, which provides a delicious, smoky flavor. Preheat gas grills to medium-low; for charcoal grills, prepare a two-zone fire by placing coals on only one side of the grill. Grill the seasoned ribs on the coal-less side. Cook them for 2–3 hours with a closed lid, flipping every 30 minutes and basting with BBQ sauce in the last hour of cooking. Once the ribs are tender, move them over the coals and cook for a few minutes on each side to crisp up the exterior and caramelize the sauce. No matter which method you choose, the key to great ribs is to cook them low and slow.